House Capuchin Shield2People are getting tired, I think: tired of staying home, tired of eating their own cooking, tired of the projects they’ve been working on. With any luck as restrictions are loosening we won’t see another wave of the plague and can start getting to back to our regular lives…. We hope.

This week was all plants and cookery.

All meetings are on hold for the moment, although Project Day and the Monthly Potluck are being held in the Virtual Realm.

  • Herb Bunch – At Ancient Light, Saturdays, 11am-1pm
  • Sewing Time – At Ancient Light, Saturdays, 3-5pm
  • Project Day – At Ancient Light, Sundays, Noon to 6pm
  • Cheese and Wine happens irregularly, usually announced with little notice on our Facebook group.
  • Leeks and spring onions.

    Next Potluck? – 6/21

  • Next Winter Feast tentative Date is 2/15/21, Theme ??

Here is the direct Portfolio link which has all the past Project Day reports and various projects, original here:  and new one here: and number three is here:

Misc – Good Advice!!!


Sir Bolverk

Dance Vids – 

The Heralds? 🙂 Yes, the heralds of the Knowne Worlde…. Don’t Stop Me Now, by Queen

We Be Soldiers Three

Lochac! Music from Dance Monkey

Classes – 

Inclusion as a Driver for Retention and Growth Roundtable

Accessibility in the SCA

Bardic is Storytelling

Building Teamwork – SCA Volunteers

Italian Balzo

14th Centery Clothing in the Northern Italian Peninsula

Galen’s Cold Cream

Sumptuary Laws of Bologna

Early Opera Performance

Leather Tooling for Beginners

How to make a medieval Round Shield

Tips and Tricks for Teaching Virtual Students

Sestinas, Triolets, and Ballades

Baking Libum

Early Week – Monday was all catching up on recordings and writing. …and dishes. …and cooking. On Tuesday some bottle openers for largesse showed up and Anja’s copy of An Early Meal. The rest of the week was all cookery.

Cookery – On Monday we pulled the pork roast to thaw for the potluck, made some small cakes, some with berries and some decorated with candied violets and borage flowers. A batch of rizky got done on Tuesday with the associated “cakes”.

Wednesday was another batch of girdle cake kits. (No pix) Thursday was the pork roast. Friday was Composte…. gotta love that name…

…and a wonderful blog post on Sylvie la Chardonniere‘s version of Compost –

…and a barley and greens pottage on Saturday. …and that was a problem. I only had a cup of barley, so I went to eke it out with oatmeal. …and it turned out to smell and taste like plastic. Something was wrong with the oatmeal when I tested it alone. Ick. Well, there went the good broth from the pork roast, a cup of barley and a 1/4 cabbage. Argh…. So, the greens got put with the broth from the cooked veg for the compost and set in the freezer.

Wonderful class by Arria Marina at noon on Sundays on baking roman breads. Here’s her link for the various food things that she does.

Ravioli –

Sewing – Moar cuffband…..

Sundials, etc. – Moar sanding.

Herb Bunch – On Thursday we acquired a huge catmint plant and got it into a large plant pot. The rangoons tipped over and shattered their pot, so they had to get re-planted.

Project Day – Anja started the day with 3 classes: Medieval Food Preservation, Commedia del Arte, and Libum. At that point it was 1pm and ready for the Virtual Project Day.

Hrudka and tvarog were the first things, then lunch. The tvarog was the standard recipe, but we tried the hrudka in a crockpot. (Recipe & pix below) While those were cooking we also did “mushed apple”. (Recipe & pix below) This is just a toss-together, mostly period (except for the nuker) dish. (Also recipe below) The apple mush with 100’s of 1000’s was delicious.

Tvarog pix

More pix will be added, since this was finished on Monday.


membrillo and olives top, pork to the left, compost to the right.

Nobody else posted dishes or pictures. 😦 …but ours was really tasty! The compost especially was pretty different. It’s more like a relish than the usual veg dish. I think it might have benefited from using balsamic vinegar than regular cider vinegar, but it was good enough as is.


We shredded about 2/3 of the pork roast. It cooked a little longer than it should and didn’t want to slice because of it. Mixed with the onions it was a touch salty, but a good contrast to the compost.

Potluck Menu


  • Sweet hrudka
  • Membrillo slices
  • Bread
  • Olives


  • Eggs poached in milk with a bread sauce
  • Chicken barley soup with greens
  • Pork Roast with onions and caraway
  • Compost
  • Rizky
  • Girdle Cakes
  • Barley and greens pottage (failed)


  • Berry cakes
  • Mushed spiced apple with 100’s of 1000’s
  • Violet comfits

I’d say that’s a pretty good feast, no? 🙂


membrillo and olives top, pork to the left, compost to the right.

Compost (Process pix above) (The Forme of Cury, c. 1390) Take rote of parsel. pasternak of rasenns. scrape hem waisthe hem clene. take rapes & caboches ypared and icorne. take an erthen panne with clene water & set it on the fire. cast all þise þerinne. whan þey buth boiled cast þerto peeres & parboile hem wel. take þise thynges up & lat it kele on a fair cloth, do þerto salt whan it is colde in a vessel take vineger & powdour & safroun & do þerto. & lat alle þise thinges lye þerin al nyzt oþer al day, take wyne greke and hony clarified togider lumbarde mustard & raisouns corance al hool. & grynde powdour of canel powdour douce. & aneys hole. & fenell seed. take alle þise thynges & cast togyder in a pot of erthe. and take þerof whan þou wilt & serue forth.

-Recipe Courtesy of Daniel Myers

3 parsley roots (replaced with fennel bulb)
3 parsnips (only had two)
3 carrots
10 radishes
2 turnips
1 small cabbage (3/4 of it)
1 leek (just the white and light green part)
1 pear
1/2 tsp. salt
1 cup vinegar
1 pinch saffron, ground
1 cup greek wine (sweet Marsala) <–I used white wine
1/2 cup honey
1 Tbsp. mustard <–Pear mustard from feast
1/2 cup currants (used craisins by mistake)
1 tsp. cinnamon
1 tsp. Powder Douce
1 tsp. anise seed
1 tsp. fennel seed

Peel vegetables and chop them into bite-sized pieces. Cooked in crockpot about 4 hours. Remove from water, place on towel, sprinkle with salt, and allow to cool. Then put vegetables in large bowl and add saffron, and vinegar. Refrigerate for several hours. Then put wine and honey into a canning jar along with the other spices. Nuke for one minute and shake well, so that the honey mixes in. Pour over veg and keep cold.

Another version

Mushed spiced apple

Mushed spiced apple

  • 2 apples on the sour end of eating apples (Gala’s)
  • 1 tsp poudre douce
  • freshly grated nutmeg
  • 1/4 cup brown sugar
  • handful of pecans
  • sprinkle of 100’s of 1000’s. (optional)
  • 2 pats butter


  1. Slice/core apples. Peel or not as you please. (I like the peel texture.)
  2. Put in a large nuker-safe bowl.
  3. Add pecans and stir.
  4. Sprinkle with spices and sugar
  5. Zap for 7 minutes.
  6. Mash.
  7. Serve warm with butter pat on each serving and garnish with candies….

Kitchen Hrudka, crockpot version – Hrudka is “fresh” cheese, so make it just day or two before you plan to serve. Sweet, this time!

Hrudka in traditional style


  • Eggs, 12. Organic taste best
  • Whole milk, 1 litre (1 quart)
  • Salt, 1 tsp.
  • Cheese cloth
  • Optional, if you like sweet: Vanilla, 1/2 tsp. Sugar, 1/2 cup
  • Colander in larger bowl
  • Cheesecloth
  • crockpot

Here we go:

    1. Prepare colander lined with two layers damp cheese cloth or muslin.
    2. Put milk into crockpot and turn to high.
    3. Whisk eggs in two batches and add to the milk. Whisk.
    4. Stir in sugar, vanilla and/or saffron. (No saffron left…)
    5. At 45 minutes it was at 110F.
    6. At 1 ½ hours it hit 175, so I turned it down to low and stirred it well. It’s not separating yet.
    7. At 2 hours, whey still not clear.
    8. At 2/12 hours scoop cheese curds into cloth-lined colander. (Was still at 160F)
    9. Drain for 10-15 minutes. (Reserve whey for bread) Whey was much cloudier than when stovetop cooked.
    10. Gather cheesecloth at top. Squeeze from top down, to make round shape.
    11. Taste and see if it’s sweet enough. I added ¼ cup brown sugar and some nutmeg at this point.
    12. Suspend it over bowl overnight in the fridge.
    13. Arrange on platter and slice. Garnish with parsley, eggs, cherry tomatoes, edible flowers!
    14. Fry leftover slices of Hrudka in olive oil or butter.

Miscellaneous pix

Music, Medieval Music vol 2, Medieval Music vol 3, Medieval Music vol 2

El Cancionere de la Palacio, Jordi Savall

Medieval Music Mixtape Complation Vol1


Roll up, roll up: how the Roman mosaics at Fishbourne Palace were saved –

Egyptian sock in Edinburgh –

Video Links

King Radnor West AnTir

Good Old Days 1 – Feeling Old


divider black grey greek key

Largesse Item Count – (includes gifts, prizes, auction items, etc.)

  • ASXLVII = 24
  • ASXLVIII = 88
  • ASXLIX = 794
  • ASL = 2138
  • ASLI = 731
  • ASLII = 304
  • ASLIII – 146
  • ASLIV – 207 plus 4 puppets, 3 hippocras mix, 4 powder fort, 9 cheese spice and 10 powder douce packets, 10 tiny bobs, 8 pincushions, 5 pins, 5 snip case w/snips, lucet cords, 25 pouches for block-printing, 1 medium pouch, 4 small pouches, 12 bookmarkers, 14 unfinished pincushions, 1 sewing kit (except for bone needle), varnished stuff (124)

Total as a Household = 4038 handed off

moving writing pen motifIn ministerio autem Somnium! Anja, graeca doctrina servus to House Capuchin
Page Created 5/10/20 & published 5/18/20 (C)M. Bartlett
Last updated 5/21/20